Skillet Cornbread

Who can resist a delicious piece of buttery cornbread? This recipe has pieces of delicious, juicy corn in every bite and is the perfect accompaniment to a bowl of chili or your favorite soup.


  • 1-1/4 cup (medium grind) cornmeal
  • 1 cup FlapJacked Buttermilk Protein Pancake Mix
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup 2% milk (or almond milk)
  • 1/3 cup water
  • 2 TBSP melted butter
  • 1 TBSP melted coconut oil
  • 1 cup frozen corn kernels


  • Serving Size:   1 slice
  • Servings:   12
  • Calories:   127
  • Fat:   5g
  • Carbs:   19g
  • Fiber:   3g
  • Sugar:   2g
  • Protein:   5g


  • Preheat oven to 400˚.
  • Place cornmeal, FlapJacked mix, baking powder and salt into a large bowl and stir together with a whisk. Add in water and milk and stir well, followed by the butter and coconut oil. Stir until you have a thick, smooth batter. Add in the corn kernels and stir again.
  • Pour the batter into a lightly oiled 9" cast iron skillet and place in the oven. Cook for 22-25 minutes (until edges are lightly browned and center is cooked through).
  • Remove and let cool for at least 10 minutes. Cut into 12 equal pieces. Top with butter and ENJOY!

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